Seafood: Every Weight Watcher’s Low-Point Friend!

They say relationships are all about compromise.

So in that spirit, for the past six weeks, Friday has been a meatless day in my world. I’m not Catholic, but Mr. Big is, and I feel like it would be unfair to make myself a steak while he’s having, well, anything else.

Now is also a good moment to mention that I’m a Weight Watcher Devotee. I admire women who can do 21-day fixes, cleanses, macrobiotic meals, etc. But for me, I like the freedom that the WW point system provides. Every food is assigned a point value and you’re assigned a point target for your day. You also get a bank of additional points each week, and you “earn” additional points through exercise.

So here we are, eating fish and seafood every Friday, and lo and behold, I have SO many points left over! We’re talking a second glass of wine worth of points! And that’s why (in addition to all the other healthy reasons why fish is good for you, of course) I try to have seafood 3-4 meals per week.

I’ve got a super easy, super tasty recipe that’s sure to wow your guests, and give you plenty of points left over for a glass of wine, too!



Cioppino is a fancy, Italian way of saying “Fish Stew!” I like it because you can just throw a ton of seafood into a pot, and so there’s variety for everyone!

You’ll need:

  • 1 fish filet per person. (I like bass, or monkfish because they hold up well to poaching.)
  • 6 clams per person (a can of whole clams can be substituted here, but the shells look nice in the presentation)
  • 3 scallops per person
  • 6 mussels per person (frozen mussels are easier than fresh, and then they come de-bearded)
  • One 16-ounce can of chopped tomatoes (per two persons)
  • One 8-ounce glass bottle of clam juice
  • 2 Tbsp olive oil
  • 2 shallots (chopped fine)
  • 4 cloves of garlic (minced)
  • Fresh thyme, oregano and basil
  • Kosher Salt & Ground Pepper
  • Na’an bread (optional)


  1. Start by cleaning the clams. Place in a bowl of cold water with a few Tsbp of ground mustard or cornstarch. Ground mustard and corn starch both cause the clams to expel sand, grit, etc. Repeat if time allows.
  2. I heat the olive oil in a deep saute pan with the shallots and garlic cloves.Cook until the shallots and garlic begin to become translucent.
  3. Add chopped kosher salt, ground pepper, fresh herbs. Saute two minutes more, until shallots begin to brown.
  4. Deglaze the pan with the clam juice. Add can of chopped tomatoes and simmer for 10-15 minutes to give flavors time to blend. Do not boil.
  5. Add the fish fillets, cook for 10 minutes.
  6. Add the mussels and clams in shells four minutes later.
  7. Add shrimp and scallops to minutes after that.
  8. Ensure all seafood is cooked through. Add more chopped herbs to plate.
  9. If so desired, toast naan bread for a few minutes on each side. Top with olive oil, salt and pepper and rub with a garlic clove to create na’an crostini to dip into the broth!

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